No. 1462 — Cold Chicken Mayonnaise with Decorative Aspic
English historical translation of Molokhovets recipe No. 1462 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and boil two or three chickens in broth of beef, roots and spices until tender.
Cut into portions, remove the outer skin, arrange on a round dish and cool.
Reduce the stock to four glasses, add ten sheets of white gelatine previously dissolved in ¼ glass of broth, with vinegar or gooseberry juice and wine, and bring to the boil.
Reserve 1½ glasses for aspic and 2½ for mousse, prepared as in the general note and No. 1457.
Coat the chickens with mousse; garnish with coloured aspic, boiled asparagus, cauliflower and twenty crayfish tails previously dressed in vinegar and olive oil.
Offer mustard sauce No. 479 or Provençal sauce No. 480.
To provide
2–3 chickens 1 Russian pound beef and 10 sheets gelatine 1 parsley root and 1 celery root 3–5 peppercorns For aspic: | Juice of ½ lemon ¼ glass white table wine For mousse: ⅓ glass olive oil 2 tablespoons vinegar |